Everyone loves cheesecake…..
It can be prepared baked or unbaked, it can be flavored and is often served topped with fruit, chocolate or whipped cream.
Usa dedicate one special day to this famous dessert: National Cheesecake Day is observed annually on July 30th.
The cheesecake I offer you, is a rare dessert, with a juicy and jelly raspberries layer inside.
You can find a lemon crunchy sablée with a creamy, rich cheese batter flavored with lemon zest.
Very easy to make, it is one of my favorite desserts.
A bright and fresh cheesecake….perfect for summer season.
- 1 ¾ cup (230 g) pastry flour
- ½ cup + 1 tbs (125 g) soft unsalted butter
- 2/3 cup (85 g) icing sugar
- a generous ¼ cup (30 g) almond powder
- 1 small whole egg (1.5 oz - 46 g) lightly beaten
- zest from 1 lemon
- pinch of salt
- melted cocoa butter (or chocolate) to seal
- ¾ cup (170 g) raspberries puree
- 3 tbs + 1 tsp (44 g) granulated sugar
- 2 tbs (20 g) dextrose (or granulated sugar)
- 4 g gelatin sheets (2 sheets)
- ½ cup + 1 tbs (125 g) heavy cream
- 2 scant tbs (38 g) honey
- 22 oz (625 g) cream cheese, room temperature
- 1 cup (125 g) icing sugar
- 1.5 cups + 1.5 tbs (375 g) heavy cream
- 10 g gelatin sheets (5 sheets)
- zest from 2 lemons (the original recipe calls for lime)
- fresh raspberies
- neutral glaze to brush
In the bowl of a stand mixer, fitted with paddle attachment, beat sugar with butter.
Gradually add beaten egg and when it is well combined, add flours, salt and lemon zest.
With your hands shape the dough into a ball, flatten into a disc, cover with plastic wrap and refrigerate for a couple of hours.
Roll the dough gently until you have an even 1 cm. thickness (or thinner if you prefer) and cut a round disc, 8 inches-20cm in diameter.
Brush the interior of your ring with butter (8 inches-20 cm.) and place on a baking tray with baking paper
(I used microperforated tray and Silpat non-stick mat by Pavoni) and lay the sablée round disc.
Prick the base with a fork and refrigerate for a further hour.
Heat fan oven to 320F-160°C and bake for 23 minutes.
Let cool and brush the surface with melted cocoa butter to seal.
(If you prefer the base to become a bit soft, do not brush with cocoa butter).
Soak gelatin leaves in cold water.
Heat a small amount of red berries puree.
Add sugar, dextrose and stir to combine.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine.
Add the remaining cold berries puree to the mixture and stir to combine.
Pour the mixture into the silicone moud, until you get a round disc about 7 inches-18 cm.
(You can use a round pastry ring, wrapped in clingfilm around the bottom to seal).
Freeze (see notes).
Place cream cheese in a bowl and set aside.
Soak gelatin leaves in cold water.
Heat the first amount of cream (½ cup + 1 tbs - 125 g) with sugar, honey and lemon zest.
Wring gently gelatin sheets to remove excess water, than fold in soften gelatin, stir to combine and to melt.
Pour the mixture over the crem cheese into 3 batches and gently mix with a whisk to combine.
Cover with plastic wrap and refrigerate for 30 minutes.
In the bowl of a stand mixer, pour the remaining heavy cream (1.5 cups + 1.5 tbs - 375 g), add the cheese mixture and whip until you get a light and airy mixture.
Line acetate strip around pastry ring (8 inches-20 cm.) and lay on baking tray with parchment paper.
Insert the sablée round disc.
Spoon the cheesecake batter in a pastry bag and pipe half of the chessecake batter on the sablée and smooth with a spatula.
Remove the raspberries jelly from the mold and lay on the batter (no need to let the cream set, because the cheesecake batter is quite stiff) and pipe an even layer with cheesecake batter up to the edge of the mold.
Smooth with an offset spatula and freeze.
18 or 24 hours before serving, brush the surface with neutral glaze, remove the cake from the ring, remove acetate strip and lay on a serving plate.
Garnish with fresh raspberries and decorate as you prefer and refrigerate to allow the cake bring back to right temperature.
Sablée: I like the cheesecake crust to be a bit thick. You can rolli t thinner, if you prefer.
Jelly: I used the silicone Round Insert decor mould by Silikomart.Professional.
You will have 8 halph-spheres 1.5 inches-3 cm.lefotover.
If you use a round pastry ring, (7 inches-18 cm.) the recipe works well.
Cheesecake batter: you will have 1 pound-500 g leftover.
Pastry ring for the cake: I used 8 inches-20 cm in diameter, 1,8 inches-4.5 cm in high.